Have breakfast for dessert with these almusal-inspired treats

  • The flavors of breakfast aren’t time-bound, and these desserts made by local bakers prove it
Breakfast inspired treats cereal milk buns header nolisoliph

For night owls and most working folk, breakfast is a luxury. Making time for a morning meal between waking up early and getting ready for the day has become optional for many people. While breakfast food isn’t necessarily relegated to just early mornings, these almusal-inspired treats can give you those flavors any time of day. 

Cereal milk buns

Cereal milk enjoyed a lot of time in the spotlight last year. From being the star of cakes and sweet sauces, the crowd favorite has finally made its way into bread—quite literally. 17R Bakehouse serves up cereal milk buns with a crunchy cornflake crust and a sweet, cheesy, cereal milk filling. These buns are a bit on the heavy side, so make sure to leave some room!

Kakanin donuts

While kakanin is currently known as the ultimate merienda, the family of snacks (specifically bibingka) has roots as the almusal of choice for farmers during the Spanish colonial period. 

[READ: Why do we eat bibingka and puto bumbong every Christmas?]

G and C Cafe Baguio takes the traditional elements of the kakanin—like the glutinous rice flour dough and tsokolate—and transforms them into donuts. They’re crispy on the outside, chewy on the inside and make a great treat to get you through the day. 

PB oat bombs

Peanut butter and oatmeal is one of the ultimate breakfast combinations, and Kukido’s PB oat bombs are an uncanny cookie version. The PB oat bombs are thick, a little fudgy, topped with old fashioned oats and baked ’til golden brown on the outside. If you’re looking for an excuse to have something sweet but packed with fiber, this is the way to go. 

Milo po lo bao

As kids, Milo was one of the ultimate breakfast drinks. Bake Fresh HK takes the signature malted powder and uses it as the main ingredient for its po lo baos. Its po lo bao’s are filled with a Milo-flavored chocolate ganache and generously dusted with Milo powder. It’s also deserving of the highest praise most Asian parents give, which is “I like it. It’s not too sweet.”

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